Ingredients Chicken-3 lb(cut into bite-size pieces) Olive oil-3 tblspn Cardamom pods-5 Cinnamon stick-1 Cloves-4 Bay leaves-2 Onions-2 (chopped) Garlic paste-2 tblspn Chilli powder-½ tspn Turmeric powder-½ tspn Coriander powder-½ tspn Garam masala-1 tspn Salt to taste Water as required A few coriander leaves Preparation 1.Heat oil in a deep pan. Add cardamon,cinnamon stick ,cloves and bay leaves. 2.Add onions and fry until it turns golden brown. 3.Add garlic paste and stir for a while. 4.Add chicken and stir well for 5 mins. 5.Add chilli powder,turmeric powder,coriander powder,garam masala and salt .stir for 10 mins. 6.Add water and bring to boil. 7.Keep the lid closed and let the chicken cook well about 35-45 mins in medium heat .stir it occasionally. 8.Remove from the heat and garnish with coriander leaves.
Ingredients Cooked rice- 3 cups Pine apple chunks-1 cup Ginger garlic paste-1 tspn Red chilli(crushed)-1 tblspn Soy sauce-3 tblspn Garlic clove - 3 (chopped) Green chilli-2 (sliced) Frozen peas-½ cup Carrot(grated)-¼ cup Turmeric powder-½ tspn Redchilli,coriander, jeera(grind together)-1 tspn ( or use curry powder) Raisins- 1 tblspn Unsalted cashews-1 tblspn Spring onions-3 (chopped) Coriander leaves-1/4 cup Preparation 1.Heat oil in a pan. 2.Add garlic,raisins and cashews.Roast for a while. 3.Add carrot ,peas,green chilli,crushed red chilli and pine apple chunks.stir well. 4.Add ginger garlic paste,turmeric powder and salt. Saute it. 5.Add soy sauce and stir well. 6.Add cooked rice and combine it.Add salt as needed. 7.Top with spring onions and coriander leaves.
Ingredients Olive oil-2 tspn Garlic clove(minced)-1 tblspn Ginger(minced)-1 tblsn Almond- 1 cup Pepper- 1 tspn Salt to taste Preparation 1.Heat oil in a pan 2.Add garlic,ginger and salt.Roast for a while. 3.Add Almond and roast for 2-3 mins. 4.Add pepper and serve.
Ingredients Toor dal -1/2 cup Vegetables(drum sticks,potato,brinjal) You can add any vegetables you like. - 2-3 cups Onion(sliced)- 1 Tomato(diced)-1 Turmeric powder-¾ tspn Tamarind - ½ lemon size (soaked in one cup water) to make pulp Mustard seeds-1 tspn Red chillies(broken into pieces)-2 nos Asafoetida powder-a pinch Salt to taste Oil as required Water as required A few curry leaves A few coriander leaves For masala Channa dal-1 tblspn Urad dal-2 tspn Fenugreek seeds-½ tspn Asafoetida powder-¼ tspn Jeera-1 tspn Grated Coconut -3 tblspn Red chillies-6-7 nos Coriander seeds- 1 tblspn Preparation 1.Heat 1 tspn oil in a pan.Add channa dal,urad dal,fenugreek seeds and asafetida powder.stir it for a while.Add the grated coconut and red chillies. Roast till it turns into golden brown and add coriander seeds and jeera. Stir for 2-3 mins.Cool this and grind it into a fine paste with little water.Keep it aside. 2.Cook the dal in pressure cooker along with salt, ¼ tspn turmeric powder and ½ tspn oil. 3.In a deep pan boil all the vegetables,onions and tomatoes along with salt,½ tspn turmeric powder about 10 mins. 4.Mix the cooked dal to it 5.Add the tamarind pulp and then add coconut masala(which kept early aside). 6.Add salt and water if needed. 7.Add the coriander leaves and boil for 5-10 mins. 8.Heat 2 tspn oil in a small pan. 9.Add mustard seeds.After seeds splutter add red chillies and curry leaves . 10.Add a pinch of asafoetida powder to this. 11.Pour this mixture over the cooked sambar.
Ingredients Channa dal-½ cup Yam,Pumpkin,Ash guard(cubed)-1 lb (Either one or any) Jaggery-½ piece Grated coconut-1 cup Cumin seeds-2 tspn Pepper corns-1 tspn Turmeric powder- ½ tspn Chilli powder- 1 tspn Oil-1 tblspn Mustard seeds-1 tspn Red chilli(broken into two)-2 nos Salt to taste A few curry leaves Preparation 1.Cook channa dal until it is ¾ done. 2.Add yam,ash guard,pumpkin,turmeric powder and salt.cook for 15 -20 mins 3.Add chilli powder and jaggery and mix well. 4.Grind ½ cup coconut with cumin seeds and pepper corns using water. 5.Add the grinded coconut paste and saute for sometime, till the water dries up.Switch off the flame. 6.Heat oil in another pan and splutter mustard seeds. 7.Add red chillies,remaining ½ cup grated coconut and curry leaves.Saute it until coconut becomes golden brown. 8.Add this to the above vegetable curry and mix well.
Ingredients Broccoli-1 bunch ( cut into florets) Oil-1 tspn Garlic (minced)-4 pods Ginger(minced)-2 tspn Onion(chopped)-1 Turmeric powder-½ tspn Soy sauce-2 tblspn Orange pepper(sliced)-1 ( you can also use Red pepper,yellow pepper and capsicum) Pepper-1 tspn Salt to taste(it should be very less because soy sauce also contains salt) Preparation 1.Heat oil in a shallow pan. 2.Add ginger ,garlic and onion.Saute for a while. 3.Add orange pepper and turmeric powder.Stir well for 2 mins. 4.Add broccoli florets,salt and soy sauce.stir well. 5.keep the lid and cook for 5 mins in low heat. 6.Add pepper and again cook for 3 mins in low heat.
Ingredients Asparagus- 1 bunch Oil - 2 tblspn Cumin seed- 1 tspn Ginger (minced)-1 tblspn Lemon juice-1 tspn Pepper-½ tspn Salt to taste Preparation 1.Discard the hard portion of asparagus and cut the remaining asparagus into 2 inch pieces. 2.Heat oil in a pan.Add cumin seeds and let it crack. 3.Add asparagus,ginger,lemon juice,pepper and salt. 4.Stir-fry for about 4 to 5 minutes until asparagus are tender but still crunch.
Ingredients Ladies finger(cut into rings)- 1 lb ( Wash it & pat them dry .Then cut). Onion(chopped) - 1 Oil -2 tspn Mustard seeds-1 tspn A few curry leaves Red chilli powder-1 tspn Turmeric powder-½ tspn Coriander powder-½ tspn Asafoetida powder- a pinch Salt to taste Preparation 1.Heat oil in a frying pan. 2.Splutter mustard seeds. 3.Add onion and curry leaves.Saute for 3-4 mins. 4.Add ladies finger and stir well. 5.Add Red chilli powder,Turmeric powder,coriander powder,Asafoetida powder and salt.Fry it until the stickiness disappears from okra. 6.Shake the pan frequently and fry till soft in a medium heat.( about 5mins).
Ingredients Cooked rice - 1 cup Lemon juice -1 tblspn Oil/ghee- 2 tblspns Mustard seeds -1 tspn Channa dal -1 tspn Split black gram -1 tspn Dry roasted peanuts- 1 tspn Roasted cashew- 1 tspn Red chillies- 2 nos Curry leaves -10 -12 Ginger - 1' inch piece finely chopped Green chillies -2 nos Green peas-2 tblspn carrot(chopped)-½ piece ( if you like) Asafoetida powder- a pinch Turmeric powder -½ tspn Salt to taste Coriander leaves Preparation 1.Heat oil/ghee in a shallow pan. 2.Add mustard seeds and let it crackle. 3.Add channa dal,split black gram,dry roasted peanuts,roasted cashew,ginger and curry leaves. 4.Add dried red chillies broken into two. 5.Add green peas and carrot(optional). 6.Add a pinch of asafoetida powder. 7.Cook until dals change colour to light brown. 8.Mix turmeric powder in this. Stir it for half a minute 9.Add cooked rice, salt and lemon juice.Stir it for a while. Garnish with coriander leaves.
Tastes well with Sambar,coconut chutney,parippu vada and yogurt.
Ingredients Cauliflower-1 medium size Chilli powder-1 tspn Coriander powder-1 tspn Turmeric powder-½ tspn Cumin powder-½ tspn Garam masala-½ tspn ( optional) Salt to taste Oil for frying Preparation 1.Wash and clean cauliflower and separate the florets. 2.Boil the cauliflower florets in salted water for 5 mins. Drain it. 3.Take cauliflower florets in a pan and add chilli powder,coriander powder,turmeric powder and cumin powder. 4.Add salt to taste and mix well. 5.Add oil and place the pan in stove.stir well.Fry till soft in a medium heat. 6.Shake the pan frequently to brown cauliflower on all sides 7.Remove excess oil.
Ingredients Ladies finger(cut into small pieces)- 500 gm Onion(chopped)-½ no Tomato(chopped)-1 Tamarind -1 lemon size (soaked in one cup water) to make pulp Grated coconut-150 gm Oil-2 tblspn Chilly powder- 1 tspn Turmeric powder- ¾ tspn Coriander powder-¾ tspn Mustard seeds- 1 tspn Red chillies-2 nos Green chillies-2nos Salt to taste A few curry leaves Preparation 1.Grind the coconut with cumin seeds and keep aside. 2.Heat oil in a pan and add mustard seeds.After seeds splutter add red chillies,green chillies,onions and curry leaves .saute for a while. 3.Add the ladies finger and fry for 5 mins or until the stickiness disappears. 4.Add chilly powder,coriander powder and turmeric powder. 5.Add the tomatoes and saute it 6.Add the tamarind paste and salt . 7.Add the coconut paste(which kept early aside) and required water if necessary. And let it boil for 10 mins .
Ingredients Rice- 1 cup split/yellow moong dal- 1/2 cup cashews-a few broken into small pieces or halved cumin-seeds- 1tspn Pepper corn - 1 tspn green chillies(slited) - 1 ginger - a small piece chopped finely Asafetida powder(Hing)- a couple of pinches curry leaves- a few salt to taste oil-1tblspn ghee- 1 tblspn Water to cook (5 cups) Preparation 1.Take a Pressure cooker put the Rice, dal,salt and oil together and cook to get 4-5 whistles. 2.Take another pan and put Ghee,Cashew nuts and ginger . Roast till it turns into golden colour. 3.Add green chilies, Cumin seeds, Peppercorns, asafetida powder ,and Curry leaves, stir for 1 or 2 minutes. 4.pour this mix to cooked ven pongal and mix well.
